About Buckwheat. . .

[Guest guest]

Buckwheat (gluten free)

Previously posted by SoFlaVegans

 

Buckwheat is not a true cereal as it is not a member of the grass family,

instead being related to sorrels and docks.

If you look at docks closely, you can see that the seeds, though smaller,

have the same distinctive triangular shape.

 

Buckwheat, a native of central Asia, is now grown in Europe, North America

and the former USSR countries, but it is still not widely used in Britain.

 

100g of buckwheat provides 11.7g protein, 3.9mg iron and it is very high in

calcium with 114mg per 100g.

 

Available raw the seeds are greenish-pink, or roasted (known as kasha) the

seeds are darker reddish-brown.

 

It can be cooked (1:2 parts water for 6 minutes, leave to stand for 6

minutes) and served like rice or you can add it to stews and casseroles.

 

Buckwheat flour can be added to cakes, muffins, pancakes etc. where it

imparts a distinctive flavour. Look out too for buckwheat spaghetti, soba.

 

http://newcrop.hort.purdue.edu/newcrop/Crops/Buckwheat.html

http://www.roadragepillow.com/BUCK.HTML